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Maillard Products Formed from Chicken Fat Oxidants and Amino Acids Act as a Flavor Enhancer in Comminuted Chicken Products 被引量:2
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作者 Lingling Liu Boyan Liu +2 位作者 Yahui Cui Yanwen Wu Jie Ouyang 《Journal of Food Science and Engineering》 2013年第3期161-167,共7页
Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation... Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation to carbonyls such as aldehydes and ketones. The fatty acids in chicken fat mainly comprise palmitic acid, oleic acid and linoleic acid. After being heated at 120 ~C for 3 h, the degraded carbonyls of chicken fat were reacted with cysteine, alanine, glycine and thiamine to form a chicken-like flavoring. The key aromatic components of the flavoring were identified by GC-MS. In the overall volatile profile, 22 kinds of compound were detected, among which 2-furanmethanol was formed by the Maillard reaction, 1-(2-furanyl)-ethanone by cyclization and 2,4,6-trimethyl-l,3,5-trithiane by the Strecker degradation of cysteine. Dihydro-2-methyl-3(2H)-furanone, dihydro-2-methyl- 3(2H)-thiophenone, 2-acetyl-lH-pyrroline and 4-methyl-5-thiazoleethanol were the degradation products of thiamine. The prepared chicken flavoring was added to comminuted chicken product (CCP). GC-MS analysis and sensory evaluation showed that the flavor and odor of the CCP were greatly enhanced. 展开更多
关键词 chicken fat lipid oxidation Maillard reaction flavor enhancer comminuted chicken product
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Effects of "Products of Chicken Embryo" on Growth and Sexual Development in Rats
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作者 WU CHUAN-JIN AND DAI YIN(Institute of Food Control and Inspection, Ministry of Health, Chinese Academy of Preventive Medicine, Beijing 100021, China) 《Biomedical and Environmental Sciences》 SCIE CAS CSCD 1999年第2期125-135,共11页
Products of Chicken Embryo (PCE) such as Ji-Pei-Jing is a kind of food for Chinese children prepard from chicken embryo. Female rats on 21 days were administered with aqueous solutions of Ji-Pei-Jing (1. 2 %, 3 %, 12%... Products of Chicken Embryo (PCE) such as Ji-Pei-Jing is a kind of food for Chinese children prepard from chicken embryo. Female rats on 21 days were administered with aqueous solutions of Ji-Pei-Jing (1. 2 %, 3 %, 12%, and 48%, respectively) by gavage up to their onsets of puberty.The rats in the control group were treated with distilled water. However, Ji-Pei-Jing treatment exerted some effects on sexual mauration in the immature female rats. Essentially, the effects showed a dose-response tendency with an inverted 'U' shape.The age of vopnal opening for gnup treated with Ji-Pei-Jing was significantly earier than that to the control. Its uterus weight/b. w. ratio also significantly increased on day 30 and at the first estrus. There were significantly increases in the adrenal weight/b. w. raio of 30-day-old rats that were treated with 3%, 12%, and 48% Ji-Pei-Jing. The rats treated with 48% Ji-Pei-Jing had significantly lesser ovary weight.b.w. radio on day 30, too. The rats treated with Ji-Pei-Jing could normally ovulate at the first estrus, and no significant differences were observed during estrous cycles.The effects of PCE on serum levels of K, P, LH in 30-day-old nds and FSH in 28-day-old ras were elevated significantly by 3 % Ji-Pei-Jing treatment. It appeare that the effects of PCE result from interaction of contained complex physiologically active substances. Steriods, especially estradio-17β,possibly Play a key role, and polpeptide hormones may also exert important effects. 展开更多
关键词 Effects of products of chicken Embryo on Growth and Sexual Development in Rats LHRH
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